Jun 30, 2025 | Restaraunt Reviews
Blueberry Galette with Almond Frangipane, Vanilla Gelato & Blueberry Compote
Contributed by Chef Allison Spicer representing Scarlet’s Steaks & Seafood, Scarlet Pearl Casino Resort in D’Iberville, Mississippi where she is the lead pastry chef at Scarlet’s and has twenty years of experience.
“I’ve always been drawn to the kitchen… showing love through food and watching people savor what I have made is the best part of what I do. I pull inspiration from classic American to traditional French and Italian.”
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Jun 30, 2025 | Restaraunt Reviews
Yellowfin Tuna with Blue Crab Fried Rice
Contributed by Jackson Reichel representing Scarlet’s Steaks & Seafood at Scarlet Pearl Casino in D’Iberville, Mississippi where he is the executive chef with 17 years of culinary experience.
“From sourcing, butchering?… the gratification of giving someone a memorable experience with my food is the ultimate reward.”
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Jun 30, 2025 | Restaraunt Reviews
Horizons Wellington
Contributed by Chef Michael Timmins representing Horizon’s Steakhouse at Island Resort & Casino in Harris, Michigan where he is the Executive Chef and has 35-years of culinary experience.
“I’m proud to cultivate season-specific menus and to elevate both our team’s skills and our guests’ experiences. This is a refined take on a timeless classic: tender beef filet encased in prosciutto, mushroom duxelles, caramelized onions—and wrapped in golden puff pastry.”
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Jun 30, 2025 | Restaraunt Reviews
Peruvian Ahi Tuna
Contributed by Chef Mason Rice representing Nibi (AAA Four Diamond-awarded dining experience) at FireKeepers Casino Hotel in Battle Creek, Michigan were he is the Head Chef and has been at the property for 13 years.
“This Ahi Tuna was one of the first dishes I put on the Nibi menu—it’s remained a staple ever since. The Peruvian anti cucho sauce, traditionally a beef marinade, lends amazing flavor to tuna with minimal fuss, letting the sushi grade fish shine!”
Why We Love It
Perfectly seared, sushi-grade Ahi Tuna drizzled with a bold, creamy Peruvian anti cucho sauce and topped with zesty jalapeño salsa and fresh cilantro. A simple yet refined dish that highlights the purity of top-quality tuna.
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Jun 30, 2025 | Restaraunt Reviews
Pheasant Saltimbocca
Contributed by Chef Pete Zach representing Potawatomi Casino Hotel in Milwaukee, Wisconsin where he is the director of Culinary with 12-years of culinary leadership.
“I wanted to introduce people to game in an approachable yet elevated way. Growing up, pheasant was always stewed—this version is fun, different, and impressively simple.”
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Jun 30, 2025 | Restaraunt Reviews
Alligator Piccata
Contributed by Chef Willie Gaspard representing Mr. Lester’s Restaurant at Cypress Bayou Casino & Hotel in Charenton, Louisiana. He is the Executive Chef and has over thirty years of culinary experience.
“I take local southern Louisiana ingredients and give them a twist—this time, transforming alligator with a classic veal piccata.”
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